Sounds like a country music duo
Sep. 10th, 2018 10:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chickpea Purée with Wilted Greens.
Chickpea Purée is the up-and-coming young singer; Wilt Greens is the 55-year-old veteran trying to restart his career.
1 can chickpeas, drained and tossed dry
3/8 cup olive oil
1/4 head garlic (Ha! I used... actually less - I ran out of garlic. Shocking, I know)
3 sage leaves
1 sprig rosemary
2 small fingerling potatoes, halved
1 bunch dandelion greens, tough stems trimmed
salt and pepper
Place chickpeas in a medium, heavy-bottom pot. Add enough water to cover beans by 2". Add olive oil, garlic, sage, rosemary, and potato. Set over medium heat and bring to a simmer. Gently cook beans until the broth is flavorful and the potato tender, about 20 minutes.
Set a medium pot of generously salted water over high heat. Once boiling, add greens and boil until they wilt and become tender, 3-4 minutes. Drain and season with salt, pepper, and a good drizzle of olive oil.
Drain chickpea mixture, reserving liquid. Purée chickpeas with 1/4 cup olive oil and 1-2 Tbsp cooking water until smooth. The purée should be loose enough to dribble off a spoon. Season with salt, pepper, and more olive oil as needed.
To serve, ladle warm puree onto plates and set a mound of greens next to purée. Drizzle olive oil over everything and serve.
What worked: It was a reasonably healthy and satisfying dinner. The large amount of leftover cooking liquid added a lot of flavor when I used it to cook couscous for tabbouleh the next day. The potato smoothed out the chickpeas nicely.
What didn't: The dandelion greens were still a bit too bitter. It ended up "take a bite of greens, wash down with a mouthful of chickpeas."
Will I make it again? I'll add it to the box, but it would be better as a mixture of greens - dandelion, arugula, and beet come to mind as a well-rounded mix of bitter, peppery, and sweeter.
Chickpea Purée is the up-and-coming young singer; Wilt Greens is the 55-year-old veteran trying to restart his career.
1 can chickpeas, drained and tossed dry
3/8 cup olive oil
1/4 head garlic (Ha! I used... actually less - I ran out of garlic. Shocking, I know)
3 sage leaves
1 sprig rosemary
2 small fingerling potatoes, halved
1 bunch dandelion greens, tough stems trimmed
salt and pepper
Place chickpeas in a medium, heavy-bottom pot. Add enough water to cover beans by 2". Add olive oil, garlic, sage, rosemary, and potato. Set over medium heat and bring to a simmer. Gently cook beans until the broth is flavorful and the potato tender, about 20 minutes.
Set a medium pot of generously salted water over high heat. Once boiling, add greens and boil until they wilt and become tender, 3-4 minutes. Drain and season with salt, pepper, and a good drizzle of olive oil.
Drain chickpea mixture, reserving liquid. Purée chickpeas with 1/4 cup olive oil and 1-2 Tbsp cooking water until smooth. The purée should be loose enough to dribble off a spoon. Season with salt, pepper, and more olive oil as needed.
To serve, ladle warm puree onto plates and set a mound of greens next to purée. Drizzle olive oil over everything and serve.
What worked: It was a reasonably healthy and satisfying dinner. The large amount of leftover cooking liquid added a lot of flavor when I used it to cook couscous for tabbouleh the next day. The potato smoothed out the chickpeas nicely.
What didn't: The dandelion greens were still a bit too bitter. It ended up "take a bite of greens, wash down with a mouthful of chickpeas."
Will I make it again? I'll add it to the box, but it would be better as a mixture of greens - dandelion, arugula, and beet come to mind as a well-rounded mix of bitter, peppery, and sweeter.
no subject
Date: 2018-09-10 08:01 pm (UTC)no subject
Date: 2018-09-10 08:15 pm (UTC)I'm actually making this recipe again this week, with a mixture of greens as noted.
no subject
Date: 2018-09-10 08:25 pm (UTC)no subject
Date: 2018-09-11 05:29 pm (UTC)no subject
Date: 2018-09-11 12:23 am (UTC)